What it’s a must to:
For cake:
6 eggs
1 1/2 cups coconut milk (good prime quality, not “light”)
7 tablespoons sweetened shredded coconut (cooking sort)
1 cup of sugar
1/8 tsp salt
1 cup butter (or coconut oil, melted)
2 cups all-purpose flour
4 tbsp.yeast
For the Coconut Fluffy Frosting:
3 egg whites
1 cup of sugar
1/2 tsp. cream tartar
Pinch of salt
Optionally obtainable: 2 tbsp. coconut extract (or 1 tablespoon coconut rum)
1/3 cup sweetened shredded coconut
How one can do it:
Preheat oven 350 F. Grease 2 9-inch cake pans.
Stir the grated coconut into the coconut milk. Put apart to soak.
Separate egg whites TO yolks. Place the egg whites in a small to medium sized mixing bowl. Place the yolks in a giant mixing bowl.
Beat the egg whites with {an electrical} mixer until stiff (like whipped cream). Put aside.
For the yolks, add sugar, salt and melted butter or coconut oil. Beat until clear (1 minute).
Stir the baking powder into the flour, then add this to the yolk mixture. Moreover, add the coconut milk with the grated coconut. Beat 1-2 minutes or until successfully blended.
Fold crushed egg whites to batter, OR usng your electrical mixer on low tempo; beat solely ample to combine (20 seconds). Pour the batter to the prepared pans and baking for 30-40 min. Cool sooner than frosting.
Take pleasure in !
